INGREDIENTS 1 tablespoon sesame oil 80 grams sliced pork belly 100 grams Chinese cabbage kimchi 300 grams cooked rice 1 tablespoon soy sauce 1 tablespoon gochujang Salt, to taste Black pepper, to taste
1 medium egg 200 grams mozzarella 20 milliliters heavy cream
PREPARATION Heat the sesame oil in a medium pan over medium heat. Add the sliced pork belly and cook for 2 minutes, until brown. Add kimchi and stir to combine. Add the cooked rice and stir to combine. Add the soy sauce, gochujang, salt, and bleck pepper, and stir to combine. Add an egg in a medium skillet over low heat until the back side is cooked, about 5 minutes. Remove the egg, and put mozzarella and heavy cream into the skillet. Cook over medium heat until the cheese has melted and is bubbling. Arrange the fried rice on the mozzarella sauce. Add the egg on the top. Enjoy!